Almond Pulp Macaroons

Made with only 5 ingredients, these Almond Pulp Macaroons are egg-free. Most macaroons are made with whipped egg whites, not these! All you need to make these vegan macaroons is shredded coconut, coconut oil, almond pulp, dates, and salt. I love making homemade almond milk. When I do, I often post a photo to Instagram, and I receive comments asking how to use the leftover pulp from almond milk. That’s why I created Almond Pulp Macaroons.

To make these you can use the pulp from my basic Almond Milk recipe, or from my super food Tumeric Milk. I tested these macaroons with both types of pulp and they were fantastic. When these vegan macaroons are made with almond pulp from my Turmeric Milk recipe, they have a spicy, gingery flavor because of the turmeric and ginger in that nut-milk recipe.

I haven’t tried making macaroons using the pulp from my Brazil Nut Milk recipe, or from nut milks made with nuts other than almonds, so I’m not sure if that would work. If you do experiment, please leave a comment to let us know how it goes!

Almond Pulp Macaroons

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Servings 16 macaroons



  • In a food processor pulse dates and almond pulp until smooth
  • Pulse in salt, coconut oil, and shredded coconut
  • Scoop batter 1 tablespoon at a time onto a parchment paper lined baking sheet
  • Bake at 350°F for 30 minutes, until golden around the edges
  • Cool for 30 minutes, then serve
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
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There is no need to dehydrate the almond milk pulp for this macaroon recipe. If you do, the macaroons will be burnt if cooked for the full 30 minutes.

If you are looking for a regular macaroon recipe, try my Paleo Macaroons made with only 4 ingredients –coconut, egg whites, honey, and salt. Or, you might like my Egg-Free Macaroons made with 6 ingredients –coconut, coconut flour, coconut oil, honey, vanilla, and salt.

Here are some of my other egg-free paleo recipes that use almond milk pulp!

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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook

Made this recipe and it is AMAZINGLY DELICIOUS!!! I made no alterations and it was just perfect. I’m a fan and looking forward to perusing through your other recipes. Thanks for sharing!


114 responses to “Almond Pulp Macaroons”

  1. My spouse can’t eat nuts or dairy, so I used the pulp I had left over from making sunflower seed milk and the macaroons turned out great. Here are a few other suggestions:
    – Use an aromatic virgin coconut oil like Dr. Bronner’s to amp up the coconut flavor.
    – For a flavor boost, add a dash of freshly ground nutmeg, 1/2 tsp. vanilla extract, and 1/4 tsp. almond extract. (The artificially produced almond extract contains the same chemical compound present in almonds, so for nut allergies, it’s a great alternative.)
    – If baking at altitude (we live at 5,300 ft.) or in an especially dry climate, reduce the baking time by about 5 minutes to avoid burned bottoms.

  2. I love your site! We have multiple food allergies. Thank you. Is it possible to lower the glycemic index by using half coconut sugar? That would change the texture. I could add flax or a bit of oil to bind it together?

  3. Just been making nut milk for a few weeks and have experimented with a number of recipes for the nut pulp. This was the first I tried and is definitely one of my favorites. I like adding cinnamon to it. Thanks

  4. Just made this from leftover almond pulp and it was so easy and turned out delicious! Such a great idea. Thank you!

  5. The coconut oil I have is solid. How do we use it in your Almond Pulp Macaroons? Do I melt it before adding to the recipe?

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Recipes » Desserts » Almond Pulp Macaroons